Mar 19, 2009

Slow roasting beef gives you a juicy, tender roast. You will be amazed at how easy this is to prepare and any leftovers make a great lunch the next day. Purchase a meat thermometer if you don't own one and it will come out perfectly cooked every time. Serve this with your favorite veggies.
Roast BeefGina's Weight Watcher RecipesServing Size: 4 oz meat • Servings: varies •Old Points: 4 •Points+: 4

Ingredients:

Meat thermometer a must

2 to 3 lb top round or eye of round roast, fat removed

salt and fresh pepper, to taste

1/2 onion quartered

toothpicks

For the Gravy:(note 1/2 cup would be 1 point+)

Serving Size: 1/4 cup • Servings: 12 •Old Points: 0 •Points+: 0

3 cups beef stock

4 tbsp flour

Directions:

Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature. Trim all the fat off the meat to keep it lean. Rub the meat with olive oil and season generously with salt and pepper. Using toothpicks, adhere onion pieces to the top of the roast. Place the thermometer all the way into the center of the meat.

Place in a pan and set your oven anywhere between 300° to 350°.

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

To make gravy, add 1 cup of beef broth to the pan drippings, stirring to deglaze the bottom of the pan. Pour it into a small pot and heat on medium. Add 3 tbsp flour to remaining broth and mix well. Pour it into the pot and whisk over low flame. Add all drippings accumulated from cutting the roast beef into the pot, bring too a boil and stir until it thickens, simmering on low a few minutes. Adjust salt and pepper.

yummorama. i made this with the skinny mashed potatoes. so good! i do have a question though, why so much gravy? and is the Gravy additional points? i actually put half of the gravy in the freezer to use the next time i make this. maybe its cause i only drizzled a little on the meat?

mmm... I'm going to make this tonight! One question: when you adhere the onion pieces, should we separate the quarters so there are pieces all over the top or should we just toothpick the quartered pieces in clumps to the top? Thanks for your FABULOUS recipes!

Not sure what I did wrong but I followed this recipe exactly (cooked it for an hour and a half) and it was so bloody and raw that I had to throw it out. The gravy didn't turn out right either. Really disappointed.

Gina, I LOVE YOU! I'm losing weight and eating great! Thanks to you my family enjoys eating dinner at home more than going out to eat!! What a compliment and what a change!! I'm making this roast right now and my mouth is watering....it smells SO GOOD!! You are truly an angel from heaven!! Thank you for all that you do! I never would have thought I'd enjoy cooking healthy otherwise!! Lots of love and hugs to you!!!!

This was AMAZING!!!! It is definately one of my husband and I's favorite meals so far!!!.....although we have not had anything we didn't like off this site.....we finished our meal with premade BoB Evans mashed potatoes for an additional 4 points. It complemented the meal!!!!